Honey-Mustard Chicken with Fettuccine

  • Yield: 8 servings
  • Prep: 15 minutes
  • Cook: 20 minutes


18ounces fettucine, uncooked and broken in half
1pound boneless, skinless chicken breasts, sliced crosswise
1large red onion
2tablespoons dijon mustard
2tablespoons honey
tablespoon flour
14ounces low-sodium chicken broth, divided
1/2cup chutney
2tablespoons white wine vinegar
1 1/2tablespoons parsley, chopped
1bunch scallions, chopped


  1. Prepare pasta according to package directions and then drain. Preheat broiler.
  2. Lay the chicken breasts and onions out on a large cookie sheet. Stir together the mustard and honey and brush it over the chicken and onions.
  3. Broil until the chicken is firm and cooked through, about 6 minutes on each side.
  4. In a small bowl, stir together the flour and 1/4 cup of the chicken broth. In a saucepan, bring the remaining chicken broth to a boil. Whisk in the flour mixture and stir until thick. Remove from heat and stir in the chutney, vinegar and parsley.
  5. When chicken is done, slice it and coarsely chop the onion. Toss with the pasta and sauce and sprinkle with scallions. Serve immediately.

Nutritional Info *per serving

  • Calories 365
  • Fat 4.1g
  • Cholesterol 112 mg
  • Sodium 270mg
  • Carbohydrate 58 g
  • Protein 25.8 g